Wyniki wyszukiwania dla: CURE
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Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics
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Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics
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Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf]
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Curing characteristics, mechanical and thermal properties of reclaimed ground tire rubber cured with various vulcanizing systems
PublikacjaGround tire rubber was thermo-mechanical reclaimed at 120 °C using a co-rotating twin screw extruder. The effect of vulcanizing system type on curing characteristics, static mechanical properties (tensile strength, elongation-at-break, hardness and resilience), dynamic mechanical properties and thermal properties of reclaimed ground tire rubber was investigated. Reclaimed rubber was cured using different types of vulcanization...
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Volatile Compound Emissions from Stereolithography Three-Dimensional Printed Cured Resin Models for Biomedical Applications
PublikacjaStereolithography three-dimensional printing is used increasingly in biomedical applications to create components for use in healthcare and therapy. The exposure of patients to volatile organic compounds (VOCs) emitted from cured resins represents an element of concern in such applications. Here, we investigate the biocompatibility in relation to inhalation exposure of volatile emissions of three different cured commercial resins...
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The estimation of total volatile organic compounds emissions generated from peroxide cured natural rubber/polycaprolactone blends
PublikacjaNatural rubber (NR)/polycaprolactone (PCL) blends at the ratio of 90/10% wt. (NR/PCL90/10) and 70/30% wt. (NR/PCL70/30), with a constant amount of dicumyl peroxide, were prepared by compounding in an internal mixer. Obtained NR/PCL bio-based blends were cured at three different temperatures (150 °C, 160 °C and 170 °C). The total content of volatile organic compounds (TVOC) as a function of the NR/PCL blends ratio, and their curing...
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Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains ofLAB
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Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion
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Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB
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Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins
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Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins
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Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study
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Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study
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Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin
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Measurements of the heat of hydration released by concrete specimens cured under adiabatic conditions
Dane BadawczeThe DataSet contains measurements of heat of hydartion of concrete cubes (150 x 150 x 150 mm) cured under adiabatic conditions. The specimens were moulded from six types of concrete mixtures produced in the laboratory conditions. Mix #1: Portland cement CEM I 42.5R and gravel aggregate, mix #2: CEM I 42.5R and basalt aggregate, mix#3: Portland-composite...
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Concrete temperature measurements of cubic specimens cured under isothermal and semi-adiabatic conditions
Dane BadawczeThe DataSet contains temperature measurements of concrete cubes (150 x 150 x 150 mm) cured under isothermal and semi-adiabatic conditions. The specimens were moulded from six types of concrete mixtures produced in the laboratory conditions. Mix #1: Portland cement CEM I 42.5R and gravel aggregate, mix #2: CEM I 42.5R and basalt aggregate, mix#3: Portland-composite...
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Effect of in vitro gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LAB
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Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with <i>Lactobacillus casei</i> ŁOCK 0900 Probiotic Strain
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Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria
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An Infant With Seborrhoeic Dermatitis and Eczema Herpeticum Complicated by a Generalized Infection
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